Mom made caramelized onions in the crock pot one day last week, and it called for three pounds of sliced onions. My tear ducts responded and I primarily stayed out of the kitchen. I don't know how she did it.
I did get close enough for an action shot of her working. The reviews of the end result were very positive, so here's the recipe for you:
Caramelized Onions in the Crock Pot
3 pounds Vidalia oninons, or other sweet onions (4 to 5 onions, 3 to 4 inches in diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick slices
8 tablespoons butter (1 stick)
Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the onions are deep brown and very soft. It's almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored.
Yield: Makes about 3 1/2 cups
Cooking Time: 12 to 14 hours on LOW
Slow Cooker Size: 4 quart
Author: Slow Cooker Cooking by Lora Brody
Source: Epicurious, Feb 2001
Camera: Canon 40D with 430EX Speedlite, 1/125s, f/4.5 at ISO 500
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